Maltosic acid CAS 534-42-9 can serve as an aroma enhancer to enhance the natural odor and taste of certain food products. Maltosic acid also contributes to the antioxidant effect in food and can prevent or prevent oxidation reactions in the manufacturing process of food and feed products. At present, the preparation of maltose acid includes chemical catalytic synthesis and microbial transformation methods. Due to the production of various by-products during the oxidation process, the separation and purification steps become complex, resulting in relatively high production costs. The microbial fermentation transformation method has almost no advantages of by-product generation and high conversion rate.

Specification

Melting point: 155-157 ° C

Boiling point: 864.7 ± 65.0 ° C

Density: 1.79 ± 0.1 g/cm3

 Application

The effects of maltose acid include: metabolizing keratin to make the skin smoother and more delicate, improving problems such as rough pores and acne, promoting skin metabolism renewal, reducing spots, increasing cleanliness, and strengthening the skin’s barrier function. The skin will become fuller, tighter, and more elastic, improving wrinkles.

Packing

25kg/drum

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